Eggplant is one vegetable that I really like.There are various ways of cooking Eggplant or Baingan as we call it in Hindi.There is the mashed way of it more popularly known as Baingan Ka bhartha, or the simple Eggplant and potato curry or the traditional Bharli Vaangi style.I like Bharli vaangi most but it requires a lot of preparation. For starters you need the small baby eggplants.We do not get them here in any supermarkets.But a few weeks ago we had gone to the famous Victoria market in Melbourne. It is a huge open air market which has everything from meat to vegetables and fruits.When walking through the fruit and vegetable market I saw one lady selling the baby eggplants and the next moment I was at her stall buying a few.Her's was the only shop selling baby eggplants and I know that whenever I visit the Victoria market I have go and first buy the eggplants less they are all sold out. So after coming home having bought the baby eggplants I knew I had to prepare the stuffed eggplant.Here is my recipe of Bharli Vaangi.
Ingredients
4-6 Baby eggplants
Shredded coconut 2 big tbsp
2 small onion finely chopped
Peanuts 2 tbsp
1.5 tbsp sesame seeds
1.5 tbsp coriander seeds
1/2 inch ginger chopped
5 garlic cloves chopped
5 garlic cloves chopped
5- 6 dry red chili (adjust as per choice)
4 cloves
4 cloves
4 black peppercorns
1 to 1.5 inch cinnamon
1 to 1.5 inch cinnamon
2 cardamom
1 tsp cumin seeds
1/2 tsp mustard seeds
5-6 curry leaves
chilly powder
turmeric powder
Tamarind 1 inch ball
jaggery
salt
oil
chopped coriander
Method-
1.In a frying pan heat 2 tsp of oil.When hot add the mustard seeds, when the seeds start to splatter add cumin seeds, ginger, garlic and 1/2 of the chopped onion and saute till onion become soft.
2.After the onions become soft add sesame seeds, coriander seeds, cloves, cinnamon, cardamom and red chillies and saute till you get a nice aromatic fragrance.
3. Finally add the shredded coconut and peanuts and saute till coconut turns brownish.You need to saute on a low flame to avoid burning.Remove from heat and let it cool.
4.Till the above mixture cools take the eggplants and cut the eggplants lengthwise. Make Two slits lengthwise perpendicular to each other in which you can put the stuffing.
5. In a vessel heat around 2-3 tbsp oil and put the slit eggplant and fry till 1/2 done.This should take around 3-5 mins or till eggplant start to turn brown.Remove and keep aside.
6. Now take the above stuffing mixture and add around 1/4th of the tamarind you can adjust this based on your liking of tangy flavor, 1/2 the chopped coriander and some salt .Grind this in a mixer with very little water if needed.The stuffing should be of semi-thick consistency not a coarse mixture.
7. Fill the eggplants with half of this stuffing and keep the other half aside for adding as gravy mixture.
8. Now in the same vessel used for frying eggplant add oil if needed or use same oil.When oil becomes hot add curry leaves and then remaining half of the chopped onion and saute till it becomes brown.
9.When onions become brown add the stuffed eggplants.Now add the chilli powder and turmeric powder.Pour the remaining mixture kept aside for gravy on the eggplants and add some water. Let the eggplants cook on medium heat till done.
10. When done add salt (keep in mind we had added salt to the stuffing so add salt if needed) and chopped coriander.
Serve hot with chapattis or rice.
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